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A tasty guide on ramen

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4 points · 4 years ago · edited 4 years ago

For instance, what would you call a creamy, opaque, heavy ramen that's made entirely with chicken bones?

I'd call it shio, and so do Japanese. Ditto for non-miso, non-shoyu ramen made with fish stock. Ajisai, from Hakodate is one example. There's a place that serves "ebi soba" in Sapporo that's another example. The base is wok-roasted prawn shells, but it's called shio.

But overall, the author's more comprehensive alternative nomenclature makes sense.

Made with a rich chicken, fish, or pork broth, the soup is flavored with akamiso (red soybean paste) and commonly topped with stir-fried bean sprouts, cabbage, sweet corn, and ground pork.

Standard Sapporo miso ramen does not use akamiso. It's sometimes available as an upgrade, though.

If you want to go extra-Sapporo, get a slice of butter.

Generally a tourist thing. You rarely see a Hokkaido native order ramen with butter.

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